food. sweet chili + lime chicken, chickpea salad.

We made both of these recipes these last week - another staple for dinner that quick and easy. I found the Donna Hay recipe from a magazine at my office (who knew it would be a sign that we would move to Australia.)

Don't know about Donna Hay? Check out her site: www.donnahay.com.au

Sweet Chilli + Lime Chicken from Donna Hay
Ingredients:

• 1/4 cup sweet chilli sauce
• 1 Tbl lime juice
• 1 Tbl olive oil
• 2 chicken breasts, butterflied

Directions:

1. Mix sweet chilli sauce, lime juice, and olive oil together in a small bowl.

2. Pour mixture over chicken (in a zip lock or tupperware).

3. Let marinate for a minimum of 30 minutes.

4. Barbecue over medium-high heat until cooked through.

Jen's Notes:

• If you have extra marinade left, feel free to glaze the chicken as it barbecues
• I don't have a link to the original recipe, but I haven't changed anything from the magazine clipping

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs from epicurious.com

Ingredients:

• 2 cans of chickpeas, rinsed and drained
• 2 Tbl Thai basil, chopped
• 2 Tbl Italian parsley, chopped
• 2 Tbl fresh lemon juice (feel free to use bottled)
• 4 tsp extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 cup freshly grated Parmesan cheese
• Course kosher salt

Directions:

1. Combine chickpeas, Thai basil, Italian parsley, lemon juice, olive oil, garlic

2. Add Parmesan cheese and gently toss

3. Season with salt

Jen's Notes:

• I've found that making this and serving right away tastes best
• For the original recipe, click here.